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July 01
Summer entertaining continues with Milliken Executive Chef

I​​f you were following us last week, you know that we’ve been sharing gourmet recipes from Milliken Executive Chef Jim McCallister as part of a summer entertaining series. Here’s a Romesco dip that will be a delicious addition to your summer party – and is simple to whip up!

Be sure to check back on Wednesday, when we’ll be sharing the grand finale - dessert!

Romesco Dip

3 Ancho peppers
3 Cloves of Garlic
3 Oven Roast Tomatoes
3 oz Virgin Olive Oil
1 Roasted Red Bell Pepper
24 Toasted Almonds
2 Slices of Fried Bread
1 Jalapeño
1 Tbsp Parsley
2-3 tsp Red Wine Vinegar

1.    Hydrate Ancho peppers in hot water.

2.    Combine all ingredients in food processor.

3.    Serve!

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